I wish I could take credit for this recipe…it is amazing. I substituted our Blue Cheese, Honey & Shallot Spread for their ricotta. (Theroastedroot.com)
Makes approximately 24 rounds
1 large sweet potato sliced into ¼-inch rounds
1 Tbsp olive oil
1 pinch Ground cinnamon
1 cup raw walnuts roasted and chopped
¾ cup dried cranberries
Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
Place oven on high broil setting and move the oven rack second to the top shelf. Place a dollop of Bellisari’s Blue Cheese, Honey & Shallot Spread on each sweet potato round and place in the oven for 2 minutes, just until it is melty and warm.
Add chopped walnuts and dried craisins to the rounds. Drizzle with honey and serve!